Featured Cookbook

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1. Salt and Pepper Fried Shrimp (Torn Rang Muoi)

2. Salted Short Ribs in a Clay Pot (Suon Kho Man)

3. Iced Espresso with Condensed Milk (Cafe Sua Da)

Book Description

For authentic Vietnamese food savvy diners need look no further than Southern California's Little Saigon. From the French-inspired bakeries, the coffeehouses, and the food courts, to the weekend mayhem of the noodle houses and wedding receptions at boisterous seafood restaurants, The Little Saigon Cookbook takes you inside this spectacular enclave and introduces you to the extraordinary meals that Vietnamese diners and others in the know enjoy every day. The Le family was one of the first to settle and work in Little Saigon after fleeing Vietnam as boat people in 1975. With this cookbook, Ann Le shares the family recipes that she grew up with - many of which survived through oral history alone. She also provides insider tidbits on this wonderful cuisine so home cooks can create their own Vietnamese dishes, just like the locals.

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The Little Saigon Cookbook: Vietnamese Cuisine and Culture in Southern California's Little Saigon

Authors: Ann Le

Date: January 2006

ISBN: 0762738316

Publisher: Globe Pequot

Paperback

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I could dine happily on this savory dish alone. It is one of my favorites. The sugar and salt in the marinade cure the meat. I love the residual thick sauce because I can pour it over my steamed rice. In a departure from other clay pot dishes, 7Up or Sprite is used here instead of Coco Rico. The soda is a must as it works as a meat tenderizer as well as helping to retain moisture in the meat. Don't be too concerned with the amount of salt; you should serve this dish with copious amounts of steamed rice.

Serves 4

• 1 pound beef short ribs (pork riblets can be substituted)

• 1 1/2 tablespoons sugar

• 1 teaspoon salt

• 1/3 cup fish sauce

• 1 fresh Thai bird chile, finely chopped

• 1/2 tablespoon ground black pepper

• 3 tablespoons oil

• 2 large shallots, diced

• 6 cloves garlic, finely chopped

• 1/2 teaspoon whole cloves

• 1/2 cup 7Up, Sprite, or generic equivalent

• steamed rice (for serving)

1. Pat the short ribs dry and place them in a large bowl or on a shallow dish.

2. In a small bowl, combine the sugar, salt, fish sauce, chile, and pepper. Whisk until the sugar and salt are dissolved. Pour the marinade all over the short ribs, cover, and refrigerate overnight.

3. In a clay pot or a saucepan, heat the oil over medium heat for a few minutes. Sauté the shallots, garlic, and cloves.

4. Add the short ribs with the marinade and sear for about 8 minutes until they are brown on all sides,

5. Add the 7Up or Sprite and cover the pot. Cook for an hour over low heat or until the short ribs are tender and the meat falls off the bone. The liquid should have reduced to a syrup.

6. Serve with loads of hot steamed rice and the salad platter.

More From This Book:

1. Salt and Pepper Fried Shrimp (Torn Rang Muoi)

2. Salted Short Ribs in a Clay Pot (Suon Kho Man)

3. Iced Espresso with Condensed Milk (Cafe Sua Da)

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